Asian Noodles with Shiitakes and Cashews
- 1 ounce dried shiitake mushrooms
- 2 tablespoons light colored honey
- 2 tablespoons cider vinegar
- 4 teaspoons low-sodium soy sauce
- 8 ounces uncooked buckwheat noodles (soba)
- 3 tablespoons dark sesame oil
- 1 1/2- 2 teaspoons minced garlic
- 1 medium carrot, cut into 1 1/2-inch long sticks
- 1 - 2 scallions, cut into thin strips
- 10 radishes (assorted colors), cut into thin strips
- 1/2 cup chopped roasted cashews
- Crushed red pepper
- At least two hours ahead, place shiitakes in a medium bowl and pour in 2 cups boiling water to rehydrate them; cover and let stand.
- Drain shiitakes, squeeze out excess water, and slice into thin strips. Set aside.
- Place honey in a medium bowl. Add vinegar and soy sauce and stir until honey dissolves. Set aside.
- Bring a large pot of water to a boil. Cook noodles for about 4 minutes, or until tender but still al dente. Drain noodles and add them to the bowl with the honey mixture.
- Add oil and garlic and mix with a fork or tongs until noodles are coated. Taste and add salt, if desired.
- Stir in sliced shiitakes and let noodles cool to room temperature. Add carrots, scallions, and radishes and toss again with a fork or tongs until well combined. Top with cashews and red pepper flakes and serve.
- Nutritional information does not include any additional salt.
Per serving: 438 kcal cal., 18 g fat (3 g sat. fat), 64 g carb., 2 g fiber, 11 g sugar, 12 g pro., 41 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet